JP2020202763A - Processed ground meat and method of producing the same - Google Patents

Abstract

To provide a method of producing processed ground meat capable of preventing lump of ground meat from being formed.SOLUTION: A method of producing processed ground meat includes the steps of: dispersing raw ground meat into a solution including an alkaline substance and/or a film-forming substance to prepare a dispersion solution; and heating the dispersion solution. The heating step preferably includes the steps of: adding hot water to the raw ground meat in a state in which the raw ground meat is dispersed in the solution including the alkaline substance and/or film-forming substance; and heating at a temperature where protein of the ground meat is thermally denatured. The alkaline substance includes carbonate, bicarbonate, or organic salt. The film-forming substance includes at least one kind selected from starch, carrageenan, agar, alginate and its salt, locust bean gum, tara gum, tamarindus seed polysaccharide, gum arabic, karaya gum, gum tragacanth, pullulan, gellan gum, and curdlan.SELECTED DRAWING: None

Description

The present invention relates to processed minced meat and a method for producing the same. Further, the present invention relates to a method for producing a processed food containing the processed minced meat.

As one of the cooking methods of minced meat, a method of heating in water, that is, boiling is known. However, when the minced meat is boiled, there is a problem that the grains of the minced meat are bound to each other and become a lump.

In relation to the above, Patent Document 1 (Japanese Unexamined Patent Publication No. 2005-73616) is characterized in that raw minced chicken is dispersed in a liquid and then boiled at 70 to 100 ° C. A method for producing a heat-processed chicken meat is described.
Further, Patent Document 2 (Patent No. 6022350) describes a rag-like minced meat having a pH of 4.6 or less obtained by immersing raw minced chicken in an acid solution having an acidity of 12 to 25 and heating it.

Japanese Unexamined Patent Publication No. 2005-73616 Patent No. 6022350

According to the description of Patent Document 1, raw minced chicken is dispersed in a liquid and then boiled at 70 to 100 ° C. to obtain minced chicken that has been heated in a rag shape without being blocked. However, according to the findings of the present inventors, it is difficult to completely prevent the formation of lumps of minced meat even by using the method described in Patent Document 1, and there is room for further improvement.
Further, the method described in Patent Document 2 requires that the minced meat is immersed in an acid solution, and there is a restriction that the minced meat has a strong acidity of pH 4.6 or less.
Therefore, an object of the present invention is to provide a new method for producing processed minced meat, which can prevent the generation of lumps of minced meat in the method for producing processed minced meat in which minced meat is cooked by boiling.

The present inventors have found that the above-mentioned problems can be solved by dispersing minced meat in a solution containing a predetermined substance and then heating the minced meat. That is, the present invention includes the following matters.
[1] A dispersion step of dispersing raw minced meat in a solution containing an alkaline substance and / or a film-forming substance, and dispersing the raw minced meat in a solution containing an alkaline substance and / or a film-forming substance. A method for producing processed minced meat, which comprises a heating step of heating in a fresh state.
[2] The method for producing processed minced meat according to [1], wherein the dispersion step includes a step of dispersing the raw minced meat in a solution containing the alkaline substance and the film-forming substance.
[3] The heating step includes a step of adding hot water to the raw minced meat in a state of being dispersed in a solution containing an alkaline substance and / or a film-forming substance, [1] or [2]. ] The method for producing processed minced meat described in.
[4] The method for producing processed minced meat according to any one of [1] to [3], wherein the heating step includes a step of heating at a temperature at which the protein of the minced meat is heat-denatured.
[5] The method for producing processed ground meat according to any one of [1] to [4], wherein the alkaline substance contains a carbonate, a hydrogen carbonate, or an organic acid salt.
[6] The film forming substance is selected from the group consisting of starch, carrageenan, agar, alginic acid and salts thereof, locust bean gum, tara gum, tamarind seed polysaccharide, gum arabic, carrageenan, tragant gum, pullulan, gellan gum and curdlan. The method for producing processed starch according to any one of [1] to [5], which comprises at least one thereof.
[7] The method for producing processed minced meat according to any one of [1] to [6], wherein the amount of the alkaline substance in the solution is 0.3 to 10% by mass.
[8] The method for producing processed minced meat according to any one of [1] to [7], wherein the content of the film-forming substance in the solution is 0.3 to 10% by mass.
[9] The method according to any one of [1] to [8], wherein the amount of the solution with respect to 1 part by mass of the raw minced meat is 0.5 to 5 parts by mass.
[10] Processed minced meat produced by the method according to any one of [1] to [9].
[11] A step of heat-treating a food containing processed minced meat produced by the method according to any one of [1] to [9] in a sealed state at 80 ° C. for 15 minutes or more is provided. Manufacturing method of processed foods.

According to the present invention, in the method for producing processed minced meat in which minced meat is cooked by boiling, a new method for producing processed minced meat that can prevent the generation of lumps of minced meat is provided.

Hereinafter, embodiments of the present invention will be described in detail.

[First Embodiment]
The method for producing processed minced meat according to the first embodiment of the present invention includes a dispersion step of dispersing the raw minced meat in a solution containing an alkaline substance and a film-forming substance, and the raw minced meat being mixed with an alkaline substance and a film-forming substance. It is provided with a heating step of heating while being dispersed in a solution containing a film-forming substance. According to this method, by using a solution containing an alkaline substance and a film-forming substance, the dispersibility of minced meat can be improved as compared with the case where water or the like is simply used as a solvent. As a result, it is possible to prevent the minced meat from becoming a lump.
Further, according to this method, soft processed minced meat can be obtained. It is considered that this is because the structure of the minced meat (muscle fibers, etc.) is loosened by the alkaline substance, and the film-forming substance permeates the structure of the minced meat.
Further, according to this method, storage stability is improved. Specifically, processed minced meat that is soft and maintains its flavor even after long-term storage is provided. As a result of the ground meat being loosened by the alkaline substance, the film-forming substance permeates the surface layer of the minced meat, and the permeated film-forming substance swells (gelatinizes, pregelatinizes) by heating to form a film. It is considered that this is because the formed film protects the inside of the minced meat.
In addition, according to the method according to this embodiment, the yield is also improved.
Further, when the food containing the processed minced meat produced according to the first embodiment of the present invention is heat-treated in a closed state at 80 ° C. for 15 minutes or more under conditions such as retort treatment, the closed state is used. During the heat treatment, the alkaline substance and the film-forming substance act on the processed minced meat, so that the processed minced meat is further softened, the flavor is further maintained, and these qualities are further maintained even after long-term storage.
Hereinafter, each step will be described in detail.

(1) Dispersion Step First, raw minced meat is dispersed in a solution containing an alkaline substance and a film-forming substance. Specifically, a solution containing an alkaline substance and a film-forming substance is prepared, the prepared solution and raw minced meat are combined, and the minced meat is dispersed by mixing, vibration, or the like. Alternatively, raw minced meat may be added to a solution containing one of an alkaline substance or a film-forming substance, and then the other substance may be added to the solution. Here, the dispersed state (dispersed state) does not mean that the minced meat is always dispersed in the solution, and even if it is separated or agglomerated to some extent, it may be dispersed by mixing, vibration, or the like. ..
Preferably, in this step, the solution in which the minced meat is dispersed is held for 1 minute or more. The hold time is preferably 3 minutes or longer, more preferably 5 minutes or longer, and even more preferably 5 to 15 minutes.

The minced meat is not particularly limited as long as it is made from edible meat. Examples of the meat as a raw material include livestock meat, seafood and the like, and livestock meat is preferable. Examples of the livestock meat include beef, pork, chicken and mutton, which may be used alone or in combination of two or more. The livestock meat is preferably chicken and beef. On the other hand, examples of seafood include fish, shrimp, squid, shellfish and the like.
The size of the minced meat is, for example, 2 to 15 mm, preferably 3 to 9 mm.

The amount of the solution (the portion of the whole raw material in which the minced meat is dispersed excluding the minced meat) with respect to the minced meat may be an amount that disperses the minced meat. The amount of the solution with respect to 1 part by mass of minced meat is, for example, 0.5 to 5 parts by mass, preferably 0.7 to 3 parts by mass, and more preferably 0.9 to 2 parts by mass. Within such a range, the dispersibility is good and the minced meat is less likely to be agglomerated. In addition, the alkaline substance and the film-forming substance can maintain the texture and flavor of the minced meat, and a good yield can be obtained.

The alkaline substance is not particularly limited as long as it exhibits alkalinity when dissolved in water. For example, examples of the alkaline substance include hydroxides of alkali metals or alkaline earth metals, salts of alkali metals or alkaline earth metals and weak acids, and the like.
For example, examples of the alkali metal hydroxide include sodium hydroxide and potassium hydroxide. Examples of the alkaline earth metal hydroxide include calcium hydroxide and magnesium hydroxide.
The salts include alkali metal carbonates, carbonates such as alkaline earth metal carbonates (magnesium carbonate, etc.); alkali metal hydrogen carbonates (bicarbonate (sodium hydrogen carbonate), etc.), and alkaline earth metal hydrogen carbonates. Bicarbonates such as salts; alkali metal organic acid salts (sodium acetate, trisodium citrate, disodium succinate, sodium tartrate, sodium hydrogen tartrate, disodium malate, sodium ascorbate, sodium gluconate, etc.), alkaline soil Examples thereof include organic acid salts such as metal organic acid salts (calcium lactate and the like) and magnesium organic acid salts; and phosphates such as alkali metal phosphates, alkaline earth metal phosphates and magnesium phosphates.
Of these, as the alkaline substance, carbonate, hydrogen carbonate and organic acid salt are preferable, and sodium hydrogen carbonate and trisodium citrate are particularly preferable.

Further, as the alkaline substance, it is preferable to use a substance having an action of buffering the pH toward the alkaline side. Examples of such a substance include a substance containing an acid having an acid dissociation constant pKa value of 4 or more, preferably 5 or more, more preferably 6 or more, and a salt formed from an alkali. When such a substance is used, when the processed ground meat is provided as a processed food by combining it with other foodstuffs, for example, a liquid part such as a seasoning liquid or other ingredients, the pH of the other foodstuff is the same as that of the processed ground meat. Even when the pH is lower than the pH, the pH of the processed ground meat can be maintained at a pH on the alkaline side of the pH of other foodstuffs (for example, 5.5 to 7.5, preferably pH 6 to 7). It becomes easy to obtain actions such as texture, flavor retention and storage stability improvement.

The content of the alkaline substance in the solution is, for example, 0.3 to 10% by mass, preferably 0.5 to 5% by mass, and more preferably 1 to 5% by mass. The content of the alkaline substance is such that the pH of the dispersion is, for example, 5.5 to 8, preferably 6.1 to 7.5.
In the present invention, the content of each component in the solution is the content based on the amount of the liquid after adding the hot water when hot water is added in the heating step described later. It means the content based on the amount of liquid before adding hot water. That is, it means the content of each component in the solution in the dispersion step.

In the present invention, the "film-forming substance" means a substance that swells and improves water retention when heated with water. Specific examples of the film-forming substance include carrageenan, agar, alginic acid and salts thereof, locust bean gum, tara gum, tamarind seed polysaccharide, gum arabic, karaya gum, tragant gum, pullulan, gellan gum, curdlan, starch and the like. ..
As the starch, both unprocessed starch and modified starch can be used. Examples of starch include potato starch, wheat starch, corn starch, tapioca starch, starch such as rice starch, and modified starch thereof. Further, a substance containing starch, such as wheat flour, can also be used as a film-forming substance.
As the film-forming substance, it is preferable to use one kind of film-forming substance, but it is also possible to use two or more kinds of film-forming substances in combination.
A preferred film-forming substance is starch. As the starch, rice starch and cornstarch are preferable, and rice starch is most preferable. Further, the starch preferably has a gelatinization temperature of about 45 to 100 ° C. or about 80 to 100 ° C. According to these starches, a better film-forming action is exhibited and the yield is also improved.

The content of the film-forming substance in the solution is not particularly limited, but is, for example, 0.3 to 10% by mass, preferably 0.5 to 5% by mass, and more preferably 1.0 to 1.0. It is 5% by mass.

Other substances may be contained in the raw material in which the minced meat is dispersed. Other substances include seasonings such as salt and spices. The content of other substances in the solution is, for example, 0.1 to 15% by mass, preferably 0.5 to 10% by mass. The inclusion of the seasoning makes it possible to season the obtained processed minced meat.

(2) Heating Step Next, the raw minced meat is heated while being dispersed in a solution containing an alkaline substance and a film-forming substance. The heating temperature is preferably a temperature at which the protein in the minced meat is thermally denatured. Further, the heating temperature is preferably a temperature at which the film-forming substance swells and the water retention is improved. In other words, it is preferable that the temperature is higher than the temperature at which the protein of the minced meat is heat-denatured and the film-forming substance is viscous and adheres to the surface layer portion of the minced meat to form a film. By heating at such a temperature, the surface structure of the minced meat shrinks, and the surface layer portion of the minced meat is film-formed by the film-forming substance.
For example, the heating temperature is 70 to 100 ° C, preferably 80 to 90 ° C. The heating time is, for example, 30 seconds to 20 minutes, preferably 1.5 to 10 minutes, and more preferably 1.5 to 6 minutes.
In this step, it is preferable to heat the minced meat by adding hot water to the raw minced meat in a state of being dispersed in a solution containing an alkaline substance and a film-forming substance. During the heating, it is preferable to disperse the minced meat in the liquid part by mixing, vibration or the like. According to such a method, the physical load on the minced meat is reduced. When a large physical load is applied to the minced meat, proteins are eluted from the minced meat, and the eluted proteins make it easier for the grains of the minced meat to bind. On the other hand, in the method of adding hot water to the raw material, it is difficult to apply a physical load to the minced meat, and it is difficult for the minced meat to bind. Therefore, it becomes easier to prevent the formation of lumps, and at the same time, the quality of minced meat can be maintained. Further, the dispersion step or the heating step can be carried out in a series in one treatment tank or kettle.
The temperature of the hot water added is, for example, 75 to 100 ° C, preferably 80 to 95 ° C. The amount of hot water added is, for example, 1 to 10 parts by mass, preferably 2 to 5 parts by mass with respect to 1 part by mass of the solution before addition.

After heating, the minced meat is recovered from the solution. As a result, processed minced meat is obtained. As long as it has the same effect as the hot water, another fluid heat medium such as oil may be used in the manner of adding the hot water.

The processed minced meat obtained by this embodiment may be provided as it is, or may be combined with other foodstuffs and provided as a processed food.
Preferably, the obtained processed minced meat is provided as a processed food alone or in combination with other solid foodstuffs and liquid parts (sauces). Further, preferably, the obtained processed minced meat is provided as a processed food after undergoing a sterilization treatment by heating, for example, a retort treatment (heat sterilization treatment in a sealed state). The sterilization treatment by heating is preferably performed in a closed state at 80 ° C. for 15 minutes or more. "Conditions of 80 ° C. for 15 minutes or more" means that the heat treatment is performed at an ambient temperature of 80 ° C. or higher and at 80 ° C. for 15 minutes or longer. Specifically, the conditions are as follows: at least 80 to 100 ° C. for 15 minutes or more, at 100 to less than 120 ° C. for 10 minutes or more, and at 120 ° C. for 5 minutes or more.
Generally, when sterilization treatment by heating is performed, the processed minced meat is damaged by the treatment heat. On the other hand, according to the present embodiment, the film formed on the surface layer of the minced meat by the film-forming substance protects the internal structure of the minced meat that has become juicy by improving the water retention due to the alkaline substance. , Damage caused by processing heat can be reduced. As a result, juicy meat quality is maintained even if the storage period is long.
The type of liquid portion is not particularly limited, but sauces such as stew, curry, and hayashi, seasoning liquid for simmered dishes, and sauce for steak and the like are preferable.

In this embodiment, an embodiment in which raw minced meat is dispersed in a solution containing an alkaline substance and a film-forming substance in the dispersion step has been described. On the other hand, the step of dispersing the raw minced meat in the solution containing the alkaline substance and the step of dispersing the raw minced meat in the solution containing the film-forming substance may be carried out by separate steps.
For example, the dispersion step is divided into a step (A) and a step (B), and in the step (A), first, the raw minced meat is dispersed in a solution containing an alkaline substance. The minced meat is then dispersed in a solution containing the film-forming material. Then, in the step (B), the obtained minced meat and the solution are dispersed and heated. Even if such a method is adopted, since the raw minced meat is dispersed in the solution containing the alkaline substance and the film-forming substance, it is possible to prevent the formation of lumps. In addition, the meat is loosened by the alkaline substance, the film-forming substance permeates the surface layer portion of the loosened minced meat, and a film is formed on the surface layer portion, so that the inside of the minced meat is protected.
In order to reduce the physical load on the minced meat during the dispersion step, in the step (B), a film-forming substance is contained in the processed product of the step (A) in the manner of adding hot water in the heating step. It is better to add the solution. It is also possible to carry out the dispersion step by using a solution containing a film-forming substance in the step (A) and using a solution containing an alkaline substance in the step (B).

[Second Embodiment]
In the first embodiment, an embodiment in which raw minced meat is dispersed in a solution containing an alkaline substance and a film-forming substance in the dispersion step has been described. On the other hand, in this embodiment, the raw minced meat is dispersed in a solution containing an alkaline substance, and the film-forming substance is not used. Other points are the same as in the first embodiment, including the heating step.
Even when a film-forming substance is not used as in the present embodiment, the dispersibility of minced meat can be enhanced by using a solution containing an alkaline substance. As a result, it is possible to obtain processed minced meat without forming a lump. Further, even when the alkaline substance is used alone as in the present embodiment, a high yield can be obtained. By using an alkaline substance, the pH of the minced meat can be set to near neutral, including the alkaline buffering action, so that there is no problem that the pH of the minced meat becomes lowly acidic and the use is restricted.

[Third Embodiment]
In the method for producing processed minced meat according to the third embodiment, in the dispersion step, the raw minced meat is dispersed in a solution containing a film-forming substance, and an alkaline substance is not used. Other points are the same as in the first embodiment, including the heating step. Even when an alkaline substance is not used as in the present embodiment, the dispersibility of minced meat can be enhanced by using a film-forming substance. As a result, it is possible to obtain processed minced meat without forming a lump.

Hereinafter, in order to explain the present invention in more detail, examples carried out by the present inventors will be described. However, the present invention should not be construed as being limited to the following examples.

Tables 1-1 and 1-2 show the compositions of the materials used in Examples 1 to 15 and Comparative Examples 1 and 2. The values in the table mean parts by mass.
Further, the “ground chicken breast (1)” described in the table is minced chicken breast having a size of 6 mm.
"Ground chicken breast (2)" is minced chicken breast having a size of 3 mm.
"Ground beef and pork" is a size of 3 mm.
In the present specification, the size of the minced meat is the size defined by the size of the eyes of the chopper or the like used for the minced treatment.
The "phosphate-crosslinked starch" is a phosphate-crosslinked starch derived from cassava.

Specifically, the materials shown in Tables 1-1 and 1-2 were put into the heating and stirring kettle in the amounts shown in Tables 1-1 and 1-2, stirred for about 3 minutes, and held for 10 minutes. .. Next, about 68 parts by mass of hot water at about 90 ° C. was put into the heating and stirring kettle, and the mixture was heated and stirred until the overall product temperature reached about 85 ° C., and held at 85 ° C. for about 3 minutes. The processed product was discharged from the heating and stirring kettle, and the minced meat was separated and cooled to obtain the processed minced meat according to Examples 1 to 15 and Comparative Examples 1 and 2. The sum of the amounts of the materials shown in Tables 1-1 and 1-2 and the amount of the hot water is about 100 parts by mass.

[PH]
In the manufacturing process in each Example and Comparative Example, the pH after holding at 85 ° C. for about 3 minutes was measured.
[Dispersion]
In the manufacturing process in each Example and Comparative Example, the dispersibility of minced meat in the raw material after holding at 85 ° C. for about 3 minutes was evaluated based on the following criteria.
⊚: The minced meat is almost completely dispersed, and is a uniform minced meat of uniform size.
◯: The minced meat is a rag-like minced meat that is almost dispersed, but a small amount of meat is bound to each other.
Δ: The minced meat is dispersed and the meat is bound to each other.
X: The meat is completely bound to each other to form a dumpling.
[Yield]
For each Example and Comparative Example, the weight of the obtained processed minced meat was measured, and the yield was calculated based on the following formula.
(Equation 1) Yield (%) = Weight of minced meat obtained (g) ÷ Weight of raw material (g) x 100
Furthermore, the yield was determined according to the following criteria.
⊚: Yield is 75% or more.
〇: Yield is 70% or more.
Δ: The yield is 60% or more.
X: Yield is less than 60%.
[Texture 1]
The texture of the processed minced meat obtained in each Example and Comparative Example was evaluated based on the following criteria.
⊚: Juicy, soft and good texture.
◯: Compared with the processed minced meat of Comparative Example 2 obtained in warm water containing no alkaline substance and film-forming substance, the texture was clearly juicy and soft, but inferior to ⊚.
Δ: The texture is softer than that of the processed minced meat obtained in Comparative Example 2, but it is inferior to that of ○.
X: It has a dry and very hard texture (equivalent to Comparative Example 2).

In each Example and Comparative Example, a retort curry sauce was produced by a conventional method using 10 parts by mass of the obtained processed minced meat and 90 parts by mass of the curry sauce.
[Texture 2]
In each Example and Comparative Example, after producing the retort curry sauce, the texture of the minced meat contained in the curry sauce was evaluated based on the following criteria. In Example 1, it was confirmed that even when the texture of the minced meat was evaluated based on the same criteria after storing the retort curry sauce for 3 months, the evaluation was the same as that after production. did.
⊚: The improvement level is slightly lower than that of processed minced meat before retort treatment, but it is soft and has a good texture.
◯: Soft and good texture, but inferior to ◎.
Δ: The texture is softer than that of the minced meat of Comparative Example 2, but it is inferior to that of ○.
X: A dry and very hard texture (equivalent to Comparative Example 2)
[Flavor]
In each Example and Comparative Example, after producing the retort curry sauce, the flavor of the minced meat contained in the curry sauce was evaluated based on the following criteria. In Example 1, it was confirmed that even when the flavor of minced meat was evaluated based on the same criteria after the retort curry sauce was stored for 3 months, the evaluation was the same as that after production. ..
◎: The minced meat has a strong undertone and is delicious.
◯: The minced meat has a flavor, but it is weaker than ◎.
Δ: The minced meat has a slight under taste, but the seasoning is insufficient.
X: The minced meat does not have a low taste or has a strange taste.

The results are shown in Tables 1-1 and 1-2.
In Comparative Example 2 lacking the alkaline substance and the film-forming substance, the dispersibility of the processed minced meat was poor. Also, regarding the flavor of the processed minced meat, the adhesion of the under taste was poor. On the other hand, in Example 12 in which the alkaline substance was used alone and in Example 13 in which the film-forming substance was used alone, the dispersibility was improved. In Example 12, the yield was also good. From this, it was found that the use of an alkaline substance or a film-forming substance facilitates the dispersion of minced meat. It was also found that the alkaline substance has an effect of improving the yield.
On the other hand, in Comparative Example 1 in which 1 part by mass of water was used with respect to 13 parts by mass of minced meat, the minced meat was not dispersed in the process of obtaining the processed minced meat, and the particles of the minced meat were bound to each other in the processed minced meat. It became a dumpling. As described above, the processed meat of Comparative Example 1 had poor dispersibility, while the alkaline substance and the film-forming substance acted on it, so that other evaluations were good.
On the other hand, in Example 1 in which the dispersion step and the heating step were carried out in a dispersed state by using an alkaline substance and a film-forming substance in combination, all of the dispersibility, yield, texture 1, texture 2, and flavor. In addition to the dispersibility and yield, the texture of processed ground meat and the use of this in the retort curry sauce were achieved by using an alkaline substance and a film-forming substance in combination and treating them in a dispersed state. It was found that the texture and flavor of the ground meat after long-term storage can also be improved.
In all of the other examples in which the alkaline substance and the film-forming substance were used in combination, the dispersibility of the processed minced meat was good.
Further, in Example 7 using minced beef and pork and Example 10 using cornstarch as a film-forming substance, as in Example 1, in addition to the dispersibility and texture of the processed minced meat, the retort It was found that the texture and flavor of minced meat after long-term storage when used in curry sauce can also be improved.

Claims (11)

A dispersion step of dispersing raw minced meat in a solution containing an alkaline substance and / or a film-forming substance.
A heating step of heating the raw minced meat in a state of being dispersed in a solution containing an alkaline substance and / or a film-forming substance.
A method for producing processed minced meat. The method for producing processed minced meat according to claim 1, wherein the dispersion step includes a step of dispersing the raw minced meat in a solution containing the alkaline substance and the film-forming substance. The processing according to claim 1 or 2, wherein the heating step includes a step of adding hot water to the raw minced meat in a state of being dispersed in a solution containing an alkaline substance and / or a film-forming substance. How to make minced meat. The method for producing processed minced meat according to any one of claims 1 to 3, wherein the heating step includes a step of heating at a temperature at which the protein of the minced meat is heat-denatured. The method for producing processed ground meat according to any one of claims 1 to 4, wherein the alkaline substance contains a carbonate, a hydrogen carbonate, or an organic acid salt. At least the film-forming substance is selected from the group consisting of starch, carrageenan, agar, alginic acid and salts thereof, locust bean gum, tara gum, tamarind seed polysaccharide, gum arabic, carrageenan, tragant gum, pullulan, gellan gum and curdlan. The method for producing processed starch according to any one of claims 1 to 5, which comprises one type. The method for producing processed minced meat according to any one of claims 1 to 6, wherein the amount of the alkaline substance in the solution is 0.3 to 10% by mass. The method for producing processed minced meat according to any one of claims 1 to 7, wherein the content of the film-forming substance in the solution is 0.3 to 10% by mass. The method according to any one of claims 1 to 8, wherein the amount of the solution with respect to 1 part by mass of the raw minced meat is 0.5 to 5 parts by mass. Processed minced meat produced by the method according to any one of claims 1 to 9. A method for producing a processed food, comprising a step of heat-treating the food containing the processed minced meat produced by the method according to any one of claims 1 to 9 in a sealed state at 80 ° C. for 15 minutes or more. ..